Cult (lodi, Ca) Recipe
Make Cult (lodi, Ca) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Protein
Dressing
Toppings
Method
Cooking the Base
- 1
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Preparing the Vegetables
- 2
Chop Vegetables
Dice the red bell pepper and zucchini into small pieces. Halve the cherry tomatoes.
- 3
Sauté Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and zucchini. Sauté for about 5 minutes until they start to soften. Add the cherry tomatoes and spinach, and cook for another 3-4 minutes until the spinach wilts.
Preparing the Protein
- 4
Rinse Chickpeas
If using canned chickpeas, drain and rinse them under cold water. If using dried, soak and cook them according to package instructions.
Making the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Assembly
- 6
Combine Ingredients
In a large bowl, combine the cooked quinoa, sautéed vegetables, and chickpeas. Drizzle the dressing over the top and toss to combine.
- 7
Add Toppings
Top the salad with crumbled feta cheese and chopped fresh basil before serving.
